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A study was carried out to determine the effects of two cooling systems and the application of 1-methylcyclopropene (1-MCP, SmartFresh TM )ontheincidenceofsuperficialscaldinapples(Malus domestica Borkh.) cv. Granny Smith. Fruit were collected from a commercial orchard (Colbun, Maule Region, Chile) during 2004-2005 season. A completely randomized design was used in a 2 x 2 factorial arrangement, using cooling systems (normal and step-wise cooling) and application of 1-MCP (0 and 625 nL L -1 i.a.) as the main factors. Fruit from normal cooling were kept at 0 °C throughout the storage period (180 days). Step-wise cooling consisted of storing the fruit at 10 °C for 10 days; 4 °C for the next 20 days and 0 °C for the remaining 150 days. Every month, maturity indices and the chemicals, global antioxidant content (AO), α-farnesene(AF)andconjugatedtrienes(TC),weremeasured.Incidenceofsuperficial scald was determined after 180 days of storage, plus 10 days at 20 °C. The application of 1-MCP with both cooling systemswascapableofmaintainingfirmnessvaluesaround8.2kguptotheendofthestorageperiod,aswellas decreasingtheconcentrationofAF,TCandAOduringstorage.Incidenceofsuperficialscaldonfruitwith1-MCP was 0%, regardless of the type of cooling. Among treatments without 1-MCP, step-wise-cooling was more effective inpreventingsuperficialscald,resultingin1.3%incidencecomparedto75.6%withthenormalcoolingsystem. Nevertheless,fromthefourthmonthonwardsfirmnesswaslowerthanthatrequiredforexport.

Effect of the Cooling System and 1-MCP on the Incidence of Superficial Scald in Granny Smith Apples

Effect of the Cooling System and 1-MCP on the Incidence of Superficial Scald in Granny Smith Apples